A perfect summer dessert written by Angie Stalteri
1 (550g) Monastery Signature store made plain Pound Cake
1 cup Espresso Coffee, cooled
1 tub (1.5L) Kawartha Vanilla Ice Cream
1 can (225gr) Sealtest Whipped Cream
Place ice cream on the counter top for a few minutes to soften slightly for easier scooping. Slice the pound cake lengthwise into 3 layers.
Brush the espresso coffee on each layer of the pound cake to moisten. Scoop the ice cream and begin to assemble the cake by flattening the ice cream between each layer of pound cake. Cover the cake tightly with saran wrap and place in the freezer for 1-2 hours.
When ready to serve, cut into 2” slices and serve with a rosette of whipped cream and enjoy!
Bakers tip: Try these other flavor combinations:
* Banana Pound cake with Chocolate Peanut Butter Ice Cream
* Red Velvet Pound Cake with Death by Chocolate Ice Cream
* Marble Pound Cake with Mint Chip Ice Cream
* Chocolate Caramel Pound Cake with Butter Pecan Ice Cream
Courtesy of Monastery Bakery